Cornish Crawfish Quiche

Chef and food photographer James Strawbridge shares his recipe for Cornish Crawfish Quiche, the perfect addition to any summer picnic table.

Ingredients – Serves 4

150g Crawfish

400g shortcrust pastry

4 eggs, beaten

150ml double cream

Small handful of rocket and spring greens

1 tbsp dill, chopped

½ bulb of fennel, finely sliced

2 tbsp parmesan, grated

Zest of 1 lemon

½ tsp nutmeg

½ tsp white pepper

Pinch of paprika

Pinch of sea salt

Chives to garnish

Method

Step 1

Roll out your pastry on a floured surface and line a greased 22cm tart case. Allow to rest for an hour in the fridge. Preheat your oven to 180˚C. Then using baking beans bake the pastry for 20 mins. Allow to cool.

Step 2

Roughly chop your crawfish and dust it with a pinch of paprika and sea salt.

Step 3

In a large bowl beat your eggs and combine with cream, cheese and all herbs and greens. Season with nutmeg, salt and white pepper.

Step 4

Pour your quiche filling into your cooled pastry case and then evenly place in your crawfish pieces just beneath the surface.

Step 5

Bake for 25 mins until the egg is just set and the pastry is golden brown. Finish with a sprinkle of chopped chives.

 

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Shop Ingredients

W Harvey & Sons handpicked Cornish Crawfish meat

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With thanks to James Strawbridge

These recipes have been created by James Strawbridge, chef, author and food photographer

Find out more here

Visit Strawbridge Kitchen here